Description
Greek Sheet Pan Chicken: Juicy chicken marinated in Greek herbs, roasted with potatoes, tomatoes, and olives. Easy, flavorful, crowd-pleasing.
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs
- 1 large red onion, cut into 1-inch wedges
- 1 pint (300g) cherry tomatoes
- 1 large zucchini (about 8oz/225g), cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 8oz (225g) baby potatoes, halved
- 1/4 cup (60ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4oz (115g) feta cheese, crumbled
- 1/4 cup (10g) fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Step 1: Prepare the Marinade In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, thyme, rosemary, salt, and pepper. Whisk thoroughly until well incorporated. This aromatic mixture forms the foundation of your Greek Sheet Pan Chicken flavor profile. Take a moment to inhale the distinctly Mediterranean scent—this is the essence of Greek cooking.
- Step 2: Marinate the Chicken Add chicken thighs to the marinade, turning each piece to ensure complete coating. For best results, use your hands to gently massage the marinade under the skin where possible, creating an additional layer of flavor. If time permits, cover and refrigerate for 30 minutes to 8 hours to deepen the flavor infusion.
- Step 3: Preheat and Prepare Position your oven rack in the upper-middle position and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. The high temperature is crucial for developing crispy chicken skin and caramelized vegetables.
- Step 4: Arrange the Sheet Pan Place the marinated chicken skin-side up on the prepared baking sheet, spacing pieces evenly. In the same marinade bowl, toss all vegetables until thoroughly coated, then arrange them around the chicken in a single layer. Pour any remaining marinade over the entire pan for maximum flavor.
- Step 5: Roast to Perfection Roast for 35-40 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is golden brown and crispy. For extra color, switch to broil for the final 2-3 minutes, watching carefully to prevent burning. You’ll know it’s ready when the vegetables have caramelized edges and the chicken skin has turned beautiful golden brown.
- Step 6: Finish and Serve Remove your Greek Sheet Pan Chicken from the oven and let rest for 5 minutes. Sprinkle crumbled feta cheese over the hot pan, allowing it to slightly soften. Finish with fresh chopped parsley and serve with lemon wedges for squeezing. The contrast of the warm chicken and vegetables with the cool, tangy feta creates a perfect temperature and flavor balance.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 140mg